Desserts
Ricotta pots with blueberries
Ricotta is eaten for breakfast in Italy and also works well as a snack. Cinnamon adds sweetness without sugar and blueberries are a relatively low-sugar fruit. Honey tastes sweeter than sugar and you need just a spoonful. Briefly dip your teaspoon in very hot water to help it slip off easily.
Ingredients
- 200g/7oz ricotta
- pinch ground cinnamon
- 2 tsp runny honey
- 200g/7oz blueberries
Method
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Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls.
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Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving.
Ricotta pots with blueberries